Milk Cream Strudel with Vanilla Sauce




Rating: 3.04 / 5.00 (27 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the milk cream strudel:












For the custard:





For the pour over:





Instructions:

For the milk strudel with vanilla sauce, separate the eggs, beat the egg whites until stiff. Cut the bread into small pieces and soak in milk.

Beat yolks, sugar, butter, lemon zest, lemon juice until creamy. Add the sour cream, curd, raisins and the well-squeezed bread mixture. Carefully fold in the snow.

Spread the mixture on the strudel dough, fold in and place in a greased mold. For the topping, mix all the ingredients until smooth. Pour a quarter of the glaze over the strudel. Put the strudel in the oven and bake at 180 °C top/bottom heat for about 45 minutes.

Add the remaining glaze during baking.

For the vanilla sauce, heat the milk, stir 2 tablespoons of milk with vanilla pudding and powdered sugar until smooth. Stir vanilla milk into the lightly boiling milk and simmer for about 5 minutes. Arrange the milk strudel with vanilla sauce and serve.

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